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Food is nourishing to our bodies, but it does so much more than that! Mealtimes bring people together and help us form bonds and connections like nothing else in the world.
Bibimbap is a Korean comfort food dish that starts with a base of rice, and is topped with an egg or meat, plus a bunch of colorful veggies and a red chili sauce.

These bowls make the perfect centerpiece for a party because they’re fun and interactive. Everyone can help with the chopping and cooking, and when it comes time to eat, you can build your own bowl just the way you like it!

Don’t be afraid of the long ingredient list, the toppings here are just suggestions. Feel free to use your favorite veggies—just be sure to make them colorful!

Build Your Own Bibimbap Bowl
Serves 4

Ingredients

For the bowls:

2 cups short grain rice

4 eggs

Kimchi (Korean fermented cabbage)

Toasted sesame oil

Rice wine vinegar

Options for the veggie topping:

1-2 carrots, julienned

1 zucchini, julienned

A few handfuls of spinach or other greens

1-2 cups sliced red cabbage

4 sliced scallions

Several shiitake mushrooms, stems removed and sliced

1 cucumber, sliced

1 small beet, grated

Several radishes, sliced

mung bean sprouts

For the homemade red chili sauce (gochujang sauce):

4 tablespoons crushed Korean red pepper*

2-4 cloves garlic, grated or finely minced

2 tablespoons rice vinegar

2 teaspoons organic white miso

2 teaspoons arrowroot starch

¼ cup water

4 teaspoons honey

4 teaspoons toasted sesame oil

2 teaspoons Coconut Aminos

Directions

Rinse rice and add to a pot with 2 cups of water. Cover, bring to a bowl, and reduce heat. Cook for 18-20 minutes. Reserve.

While rice cooks, prepare the bibimbap toppings.

Add sliced radishes, shredded beet, and sliced cucumbers to their own serving dishes and drizzle with rice wine vinegar. Allow to sit while you prepare the other veggies.

Heat a pan over medium heat and add sesame oil, zucchini, salt and pepper. Saute for 1-2 minutes and transfer to a dish. Repeat with carrots, mushrooms, greens, and cabbage.

Once all the vegetables are cooked, add more sesame oil to the pan and fry the eggs just until the whites are set (and the yolks are still runny).

Fill bowls with rice and drizzle a little sesame oil over top. Top the rice with one egg and allow everyone to add their favorite toppings! Don’t forget the kimchi and sauce!

For the red chili sauce:

In a small dish, whisk arrowroot powder with water. Add to a small saucepan with remaining sauce ingredients.

Warm sauce over medium heat, stirring until it just begins to thicken (3-4 minutes). Remove from heat and transfer to a serving container.

Notes: Bibimbap is usually eaten by mixing everything around together so that the yolk and sauce mix with the rice and veggies. Also, if you don’t want to make your own gochujang sauce, you can replace it with Siracha.

*You can find crushed Korean red pepper at most international markets

About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.